Burnt Passion-Fruit Curd
- Total Time
- 30 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4eggs
- 2egg yolks
- 1cup fresh passion-fruit juice (from about 6 large ripe fruits, pulp removed, puréed in a blender for 1 minute and sieved; see note)
- 2tablespoons fresh lime juice
- ¼cup heavy cream
- 1cup sugar
- Pinch of salt
- ½cup unsalted butter, at room temperature, cut into 1-tablespoon pieces
- ¼cup superfine sugar
Nutritional analysis per serving (4 servings)
616 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 73 grams carbohydrates; 0 grams dietary fiber; 71 grams sugars; 8 grams protein; 113 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Combine all the ingredients except the butter and superfine sugar in a metal nonreactive bowl and beat together until the 1 cup of sugar is completely dissolved. Prepare an ice bath in a bowl slightly bigger than the bowl used to beat the ingredients. Put the bowl with the egg mixture over simmering water and cook, beating constantly, for 10 minutes, or until the curd thickens, being careful not to let the egg mixture curdle. Beat in the butter. Transfer the bowl to the ice bath and beat the curd until it is cold, about 5 minutes.
- Step 2
Spoon the curd into four cold, shallow gratin dishes. Cover and refrigerate for at least 2 hours.
- Step 3
When ready to serve, heat the broiler to maximum heat. Spread 1 1/816 inch of superfine sugar evenly over the surface of each dish. Place under broiler close to flame until the sugar caramelizes. (You can also use a mini-blowtorch.) Serve immediately.
- Fresh passion-fruit juice is available at Dean & DeLuca.
Private Notes
Comments
This worked well using frozen passion fruit pulp that had already had the seeds removed. Only used this to make the curd, didn’t continue on. It wasn’t quite good and will make again.
The end result is incredibly delicious, but 30 minutes of whisking is no exaggeration. The curd was not quite as thick as I would hope for 30 minutes of whisking but I couldn’t whisk any longer. The flavor is amazing. I did strain it before putting it in the cold bath and I’m glad I did because it got a lot of bits of cooked egg out that I wouldn’t have wanted in the curd. I did not do the final step because I made the recipe for use in tarts.
I used packaged fresh passionfruit pulp, now that my grocery store is carrying it, and that made this so much easier! It took over 30 minutes to thicken, so way longer than the directions.
Advertisement